Midwest Living Review
Among the many microbreweries in Indianapolis, Brugge Brasserie is unique for its Belgian-inspired menu. Don't be put off by the warehouselike exterior. The interior is cozy and warm, and the bronze-topped tables have special cutouts to hold paper cones of fries. We sampled a flight of the house brews, which included the Bee's Knees IPA, the Harvey and the Tyro. All three were smooth and flavorful, although the IPA was a touch bitter for our tastes. The Harvey, which was advertised as sour and refreshing with a touch of blackberry, was surprisingly addictive. We started our meal with a Belgian endive salad, a well-dressed combination of endive, mixed greens, blue cheese, candied walnuts, raspberry lambic and dried cherry vinaigrette. Good, though not particularly memorable. Something we won't forget: The L'Enorme cone of fries, standing more than a foot tall, surrounded by a dozen dipping sauces, such as roasted garlic aioli, poplar syrup with French dijon, fresh herb pesto, house-made ketchup and mayo, sweet chili sauce, andalouse sauce, horseradish, hot curry and blue cheese. The fries are thin, crispy and well-seasoned, but the real fun is trying the different sauces and choosing your favorites. (Ours was the fresh pesto.) Entree options include crepes, sandwiches and the signature steamed mussels. We chose the mussels: two pounds of piping-hot Prince Edward Island mussels served with fries, warm French bread and any of a dozen dipping sauces. We opted for the Provencal version with butter, shallots, herbs de Provence, garlic and wine. Delicious. Although service was spotty, the popular Brugge offers some unique options not found on other menus.